tag:blogger.com,1999:blog-3799854524070158890.post2895394053239782339..comments2016-10-31T05:31:56.558-04:00Comments on Brooklynguy's Wine and Food Blog: Jura TastingBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3799854524070158890.post-53555936048696533462008-05-08T11:57:00.000-04:002008-05-08T11:57:00.000-04:00Brooklynguy --don't give up on Jura wines! while i...Brooklynguy --<BR/>don't give up on Jura wines! while it does take a unique palate & stomach to drink these wines, they are by far one of the most unique food wines i've ever had in my entire life. my husband & i were fortunate enough to have gone to the Jura region this past February for the "Percee du Vin Jaune" festival. all i can say is that, that trip left me with uber amounts of respect & love for the winemakers of that region. it was a true honor to have been present as they pierced (percee) the wine from 6 years, 3 months previous.<BR/><BR/>our favorites by far have been: **trouseaus & poulsard from Jean Marc Brignot. he has some amazing whites (chardonney & sauvignin), also, but none of them have made it the states (except by us!). <BR/>**chardonney, poulsard & vin jaune from Pierre Overnoy & Emmanuel Houillon are also top on our list.<BR/><BR/>granted, we have a special place in our hearts for natural wines in particular, which is why we only visited those vineyards that were exactly that, but if you can get your hands on any of these wines, it just "might" make you change your mind about the Jura region.<BR/><BR/>i love pretty much all the cremants from Jura also. we brought one back that was so crisp, acidic and dry, that some fellow friends of ours that partook in some of that bubbly with us said it reminded them of copper pennies - strange, i know, but so delicious at the same time. (i can't remember the producer now, if your interested, write back, since i have all the info at home)<BR/><BR/>all & all, i can only say don't give up! who knows maybe your pallete might change and you'll be able to savor these wines one day, and also perhaps you'll have found that vin jaune sugar daddy or mommy to help you out also, hah!<BR/><BR/>to the person (sorry forgot your s/n) who was inquiring about what to pair these wines with or when to pop them open -- this is just my humble opinion, but i wouldn't open these up unless you had a special meal planned. they're not cheap wines & your stomach might thank you if you had something else in there along for the ride.<BR/><BR/>we had 2 Vin Jaune celebration dinners when we returned and made chicken & morels in a vin jaune cream sauce as the main entree and started off the meal with a wonderful array of charcuterie that paired beautifully with the poulsard.<BR/><BR/>you can take a look, if you like, at some pics we took from our trip & of our celebration meals here:<BR/>http://www.flickr.com/photos/martoocha/sets/72157604145926613/<BR/>and here:<BR/>http://www.flickr.com/photos/martoocha/<BR/><BR/>take care for now,<BR/>kid brodyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-33575233162749966572008-03-20T11:55:00.000-04:002008-03-20T11:55:00.000-04:00hi lyle - i did taste that, and the wife and I bot...hi lyle - i did taste that, and the wife and I both LOVED it. I don't know why I didn't include it in the notes. $52 for a half bottle, right? And I was wishing that it had been the Montbourgeau vin jaune you guys opened. I like their wines in general.Brooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-48582099435235129072008-03-19T22:06:00.000-04:002008-03-19T22:06:00.000-04:00Neil,Did you taste the Montbourgeau Vin de Paille?...Neil,<BR/><BR/>Did you taste the Montbourgeau Vin de Paille? We poured that too and it is mindblowing plus the Montbourgeau people make better Vin Jaune than Puffeney and it is cheaper.Lyle Fasshttp://www.blogger.com/profile/10691042953720294290noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-80840634010449642442008-03-19T21:55:00.000-04:002008-03-19T21:55:00.000-04:00hey jack - how is that cheating? that's just smart...hey jack - how is that cheating? that's just smart. hard to say how to open them. i would probably open them one at a time swith a special meal, and savor them slowly. <BR/><BR/>hey joe - i honestly didn't even mean it as negative, as much as an account of a first step. i would need to taste more and differently - with food, to really say anything. be careful when mentioning jazzfest in montroyale to me, i've done that before and i'd love to go again. <BR/><BR/>hey brian - how did you get into them, though? at a tasting or over a meal? i'm willing to explore further, of course.Brooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-18884342802708271812008-03-19T14:12:00.000-04:002008-03-19T14:12:00.000-04:00I am not going to lambaste you :), but I really en...I am not going to lambaste you :), but I really enjoy the Tissot reds-the Poulsard, but also the Trousseau. I just find them refreshingly herbal and savory and delicious. They are strange, though.Briannoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-91491395089499256092008-03-19T11:16:00.000-04:002008-03-19T11:16:00.000-04:00Hmm, despite your negative review I now want to tr...Hmm, despite your negative review I now want to try one of the reds (we have some '05s here, maybe those are better?). Loved the only Jura I ever had, a Tissot (but not the Savagnin - nearly sold out here). FYI - in this rare instance prices are better in Montreal. You should bring the wife and kid up for Jazzfest and we can go shopping!Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-17413092084379446022008-03-19T11:02:00.000-04:002008-03-19T11:02:00.000-04:00I'm a big fan of the Tissot wines - and I've gotte...I'm a big fan of the Tissot wines - and I've gotten to taste their lineup a good three plus times now. <BR/><BR/>Since reading about Jura wines in The Art of Eating, I've been intrigued by them. But as for having old Jura, getting them is tough. Okay, I sort of cheated...two summer's ago my friend Derrick (Obsession with Food) was staying in Bandol/Provence area. He allocated me 4 bottles of space in the two 12-pack styros he took over... I found a wine store in France that had a selection of older vintages; I bought the four oldest bottles - two 1967 Vin Jaune, plus a 1945 Arbois (pinot noir I believe - the cheapest bottle due to a poor fill) and, the most expensive ($85), a 1959 Vichot-Girod from the Château-Chalon appellation.<BR/><BR/>Nah, I haven't opened any yet. Maybe this summer. And, I can't decide whether to open them all at the same time, along with an assortment of 1993-1996 Puffeney that I've slowly acquired from Winebid.Jack at Fork & Bottlewww.forkandbottle.comnoreply@blogger.com